While all Cooking Light recipes have to meet high standards, nutritionally and taste-wise, a few stand out in each issue. These favorites are discovered during our testing and tasting phases for the magazine. Judged on flavor, practicality, and creativity, many of these recipes have become staples in the kitchens of our staff. We're proud to present this year's tried-and-true staff favorites.
Butternut Squash Queso Fundido
Butternut squash adds distinct flavor (and color) to this satisfyingly cheesy dip. To make it vegetarian, sub vegetable stock for the chicken stock. If you prefer, you can roast a halved, seeded butternut squash at 350° for 45 minutes or until soft. Scoop 10 ounces of flesh, and use in place of the puree.